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April 16, 2010

Comments

Garret

Baked apples and brie in pastry! How can you go wrong?

Debbie Bello

I love it, I have not had anything like this in so long. I think it is time to break that streak. Thank you for your recipe.

joann

this is going to be on my table for friends...soon.

KansasKate

A friend pinned this recipe on Pinterest so I decided to have a closer look. You can't go wrong when fast and easy equals delicious, can you? Bet it would be good w/ Bosc pears & brie as well.

Bloghungry

Kate and Joann- These were good the last time I made them, but I recently updated the recipe with a little cinnamon, brown sugar, and butter to make them even better. Bosc pears would be great too!

Holly Azbell-Janak

I am making these for my family Thanksgiving apple pie throwdown....hope they love them they look amazing!!

Candy

Great recipe! I've got some ideas to add to it for an upcoming party. Thanks for sharing!

Jacqui

TWO OF MY FAVORITE THINGS..THANKS FOR A NEW WAY TO SERVE THEM!!

Jeanne Harvey

Can't wait to try this! Looks so tasty and easy to make. Thanks!

Tiffany

So delicious but I made too many!! Can they be frozen? If so, what temperature and for how long? Thanks!

maya

How many does this serve? 8 people?

Irma

I love this idea as an appetizer!

patti

add (sugared) pecans or walnuts

Corryn

This is so cute and looks easy! I can't wait to make it Easter weekend. Thanks!

Jill Halvorson

These look yummy with green apple. I have made something similar using apricots with brie and added finely chopped walnuts. I will definitely try yours. Thanks for sharing.

Charlette

Love this idea! You are a winner if you leave as is or dress it up with some whipped cream or a nice scoop of ice cream!

Val

I can't figure out how you folded them so that the apple peeks out?

Jan Messali

Made these last week and loved them! Thanks for the recipe.

redd merrow

i have done this with fatfree organic crescent roll dough and premade frozen dough comes out great just needs a touch more sugar

Kathryn

Looks amazing, but is this a dessert or a starter?

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